My MINIMALIST Knife Sharpening Setup - Whetstone Gear Rundown
Вставка
- Опубліковано 10 лют 2025
- As promised, the second video in our series about knives and all things sharpening that I use. Designed to be minimal, reliable, and keep my knives performing how I like them. Thumbs up for another video in this series of ours!
All the gear: kit.com/Justin...
Mizuyama Sharpening Stone - #1000/#6000 grit - korininc.pxf.io/9WObO4
Have questions for the next video? Comment at me!
🙏Thank you for watching this video. I hope that you’ll keep up with the weekly videos I post on the channel, subscribe, and share your learnings with those that need to hear it. Your comments mean the world, so please take a second and say ‘Hey’ ;)
-
🤑 To learn more about courses, community and coaching for hospitality creators: www.joinrepert...
Join Repertoire Pro Community: www.joinrepert...
-
🔪Browse gear I've reviewed on the channel: geni.us/chefkit
📐Sharpening supplies: geni.us/sharpe...
🥄Small but mighty kitchen gear I recommend: geni.us/sbmkit
_
Find me:
💌→The Repertoire Newsletter: www.joinrepert...
🎙→Podcast: geni.us/repert...
💻→Website (everything): geni.us/site
📸→Instagram (watch my stories/check my photos): geni.us/instag
🐦→Twitter (talk to me): geni.us/twit
📦→Kit(all the gear I probably used to shoot this video): geni.us/kitpage
▶️ →Share the channel with someone: geni.us/nFX4AaH
💙→Facebook: geni.us/faceb
👻→Snapchat (say hi): jkhan1
-
👥Sign up for one-on-one coaching with me: geni.us/coach
-
👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Repertoire Podcast geni.us/repert... where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
-
💌Send me mail:
Justin Khanna
212 Broadway E Unit 22725
Seattle, WA 98102 USA
__
Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
Sharpening your own knives gives you a love for the steel and feel accomplished and will appreciate your knife and want to use it
Good video... I've been cooking professionally for 30 ish years now... sharpening my own knives for around 20....and it always amazes me how few people I've worked with know how to sharpen their knives... thanks for helping to right that wrong...
Looking forward to that next video...
Take care
I love sharpening my knives. I have a 240 grit, 800 grit, and a double sided 100/6000 grit set up. I find sharpening my knives extremely relaxing.
I use a very similar sink bridge, I found when using finer grit stones (3000,6000&12,000 shapton glass and Naniwa), it was best to not have a constant stream of water wetting the surface, that way a slurry of stone and steel particles builds up and helps polish and refine the edge, but I guess it’s different with different stones. With the corse grits keeping the stones under running water helps the stone cut a little quicker to speed things up.
Love this series Justin, can't wait to take my old culinary school knives back to former glory with your help!
good stuff. like your content, keep it up :)
on stones - my tip is to invest in a good one. there is night and day difference on cheap stone for a tenner and some japanese stone for five or ten times more. good stone cuts into a knife better, you do the work faster and it gives you much better feedback. they also require less flattening. as comparisson, i wore out a cheap masterclass stone for beaters in half a year, and a king stone i got four years ago is still going strong, and will go for a good while more. i've also fixed broken off tips simply on bricks before. a diamond stone with really low grit is a good but more expensive alternative.
Great stuff about knife sharpening. Really looking forward to the next part!
You always post a video about exactly what I need!
Nice video. I am a starting sharpener in Czech and have just one remark. You dont have to flatern your stone if your sharpenind double bevel knifes just make shure you use all the surface of the stone (wont end up like that guy). A flat stone is just needed for japanese single bevel knifes like yanagibas or woodworking tools. Just clean it from loadup for consistant cuting ability. Othervise your just wasteing material. Keep on going like you chanel.
Oh I am sooo making a sink bridge this weekend.
Have fun!
Super useful channel. Appreciate all the insights.
My aunt bought me an 800/6000 stone by King as a gift from Japan. From most vids i see, what they have are 1000/6000. Is 800 alright or is it too rough? I don't wanna complain because I appreciate the thought nonetheless.
800 is great! Just don’t spend too much time on it cause it is coarser.
Hey Justin i'm not seeing any 3000 grit stones on Korin's website. Is there any other places you would recommend
There are a few other great import shops that carry stones. Check out Ai and Om or Knifewear
My grandpa was using none drying oils for sharpening, is that a good idea?
Maybe it was for counter theses craking problems.
I THINK I heard you can use water on stones intended for use with oil, but not vice versa.
I have a 3000/6000 stone and I can't get a razor sharp edge on my knife it was a cheap stone, does it mean that I need a lower grit stone to give it an edge, and is it the higher the grit the more it is for polishing. Btw this video was really good, really informative keep it up. I feel like I need around about 300 to 1000 grit because it's more coarse am I right?
Hi...
You might want to look into burr removal...
When you sharpen...and I'll keep it simple because there are people out there who can explain it better than I ever could...as both sides of the edge meet they form a burr...this is just a thing that happens...have you ever noticed if you CAREFULLY run your fingers off the edge perpendicularly...NOT ALONG THE EDGE...UNLESS YOU WANT A NASTY CUT... there's a very fine wire edge that ...now said burr must be removed otherwise you'll never achieve a sharp edge that lasts...there are several different way to do it...and I could not begin to list them here...a quick Google search should help...a 3000 stone will sharpen your knives...it is just going to take a long time...go for at least a 1000 grit stone...
Good luck....
Jeff
Jeff MacRae that's why I've bought a lower grit stone 1000/6000 so I can create a bur and then polish it
I do 1000 then 4000 then leather strop
anything 58 rc, i would go for a 400, 1000 and a 5000. that would be my mobile stone set up. but for anything above 61 rc, i would go for 400, 1000, 5000, 8000, 12000.
I need a set of knife sharpener stones =)
I keep it pretty simple myself dmt diamond sharpener then leather 👍
Justin Khanna nah man my knives are made of m4 carbon steel just to hone them I need the black Mac honer. My knives are like 65-67 hrc so not much metal comes off. The edge I get on the dmt is fantastic!👍🤓
Chef Monstro which grits do you have? Would a 1200 DMT make it extremely sharp?
Jordan Oliveros depends how fine an edge you want I go to 2000
Great videos. But I do believe Victorinox is pronounced Victori nox. Not VictoriA nox as in the capitol of British Columbia followed by 'nox'. Apologies in advance if this comes off as pedantic.
Not at all, I said it wrong for years until I got corrected. I'm all for pronouncing things properly!
@@justinkhanna P.S. - You have fabulous hair :-)
a little bit of lying about the angle of whetstones :D you can always sharpen just as good on a super curved whatstone, it wont be easy but its not needed to flat your stones of you are experienced with sharpening
But why put yourself through the mental & muscle gymnastics of constantly adjusting the angle? Keep the stones flat and you're all good!